Meyer lemons--with their hint of orangey sweetness--make a bright and irresistible flavoring for this early spring pasta dish. For an extra-special touch, you can garnish with lemon rind strips and serve with lemon wedges, if you like.
Cook pasta according to package directions, omitting salt and fat. Drain pasta over a bowl; reserve 3/4 cup plus 2 tablespoons cooking liquid.
Place 6 tablespoons cooking liquid, lemon rind, juice, cream, and ricotta in a blender; process until smooth.
Heat a large skillet over medium heat. Add ricotta mixture to pan; cook 1 minute or until thoroughly heated. Add pasta, chives, salt, and pepper. Add remaining 1/2 cup cooking liquid as needed to make mixture creamy. Remove from heat; stir in grated Parmigiano-Reggiano cheese.
This is not a bad recipe, neither is it a great recipe. The lemon can be a bit much unless you just love lemon. I think next time I will add some garlic, maybe just a touch of butter, and then add the cheese to the sauce (almost like an Alfredo).
I loved the creaminess of the sauce and the lemon flavor. I could not find Meyer lemons so I used regular lemons and a little bit of orange juice. I did not think the lemon flavor was overpowering but my husband did not care for it. Served on the side with grilled chicken. It is easy enough to use this recipe as a base and add different flavorings other than lemon (which I plan to do to appease the husband)..
This recipe is fabulous! It is easy to prepare and deliciously lemony. I was not able to find the Meyer Lemons so did as the article in CL magazine suggested adding a little orange juice to tone down the citrus. Served with tuna baked en papillote (March 2015 CL Mag, page 20) and had a wonderful Lenten Friday supper. My husband really liked this and I will happily make again. One of the first recipes that really took the amount of time to prepare that was stated! Served steamed fresh broccoli as the vegetable.